- 600gm quality dark chocolate
- 675ml cream
- 225ml milk
- 100gm sugar
- 2 eggs
- ready made short pastry
Heat oven to 180C.
Roll ready made short pastry out and line a greased 22cm tart case.
Use a little ball of pastry to push pastry into tart case as the heat from your hands can soften the pastry
Trim off excess pastry but leave a 5cm overlap to prevent shrinkage during cooking Line the pastry with baking paper and fill with baking beans. Refrigerate for 20 minutes
Place tart case in oven for 10 minutes until the edges start to colour.
Remove from oven and trim edges neatly and return case to cook for a further 10 to 15 minutes.
Remove from oven and set aside to cool.
Turn oven temp down to 110
Chop chocolate and place in a large bowl.
Heat cream, milk and sugar to boil, pour onto the chocolate and stir until glossy.
Whisk eggs together and stir into chocolate mix and pour into prepared case.
Bake for 40 minutes or until set around outside.
Allow to cool for 2 hours.
Served with hokey pokey ice cream and a pinch of sea salt on each slice.